Beer in Belgium

Beer in Belgium includes

In Belgium, four types of

Beers brewed in

• Chimay
  sells Red Label (dark, 7% ABV dubbel), White Label (Blonde, ABV 8%, tripel) and Blue Label (dark, 9% ABV, Christmas), Chimay dorée Gold cap (blonde, 4.8% ABV, enkel).
• Orval sells a "unique"^[15]
  dry-hopped 6.2% amber beer.
• Rochefort
  sells three dark beers, "6" (7.5% ABV). "8" (9.2% ABV) and "10" (11.3% ABV) and one blonde beer "Triple Extra" (8.1% ABV)
• Westmalle sells Dubbel (7% ABV) and Tripel (9.5% ABV),
• Westvleteren sells Green Cap or "Blonde", (5.8% ABV), Blue Cap (dark, 8% ABV) or "8", and Yellow Cap (dark, 10.2% ABV) or "12".

In addition to the above, a lower-strength beer is sometimes brewed for consumption by the brothers (

Abbey beers

The designation "abbey beers" (Bières d'Abbaye or Abdijbier) originally applied to any monastic or monastic-style beer. After introduction of an official Trappist beer designation by the International Trappist Association in 1997, it came to mean products similar in style or presentation to monastic beers.^[16] In other words, an Abbey beer may be:

• produced by a non-Trappist monastery—e.g.
  Benedictine
  ; or
• produced by a commercial brewery under commercial arrangement with an extant monastery; or
• branded with the name of a defunct abbey by a commercial brewer;

In 1999, the Union of Belgian Brewers introduced a "Certified Belgian Abbey Beer [nl; fr]" (Erkend Belgisch Abdijbier) logo^[17] to indicate beers brewed under license to an existing or abandoned abbey,^[18] as opposed to other abbey-branded beers which the trade markets using other implied religious connections, such as a local saint.^[19][20] The requirements for registration under the logo include the monastery having control over certain aspects of the commercial operation, and a proportion of profits going to the abbey or to its designated charities. Monastic orders other than the Trappists can be and are included in this arrangement. The "Abbey beer" logo and quality label is no longer used for beers given the name of a fictitious abbey, a vaguely monastic branding or a saint name without mentioning a specific monastery. Some brewers may produce abbey-style beers such as dubbel or tripel, using such names but will refrain from using the term Abbey beer in their branding.

What connoisseurs now recognize as

As of 2011[update], 18 certified Abbey beers^[23] existed:

• Achel sells Achel 5 Blonde (5% ABV, draught only), Achel 5 Brune (5% ABV, draught only), Achel 8 Blonde (8% ABV, tripel), Achel 8 Brune (8% ABV, dubbel), Extra Blonde (9.5% ABV.tripel), Extra Brune (9.5% ABV, dubbel).
• Abbaye de Cambron, brewed in Silly by Brasserie de Silly.

1. Abbaye de Bonne Espérance, previously brewed by Lefebvre Brewery, since 2015 more locally by La Binchoise.^[24]

• Abdij Dendermonde, brewed in Merchtem by Brouwerij De Block [nl]
• Abbaye de Saint-Martin, historically referenced to 1096, is brewed near Tournai by Brasserie Brunehaut.
• Affligem, produced for Affligem Abbey
  by a Heineken-owned brewery.
• Brasserie de l'Abbaye du Val-Dieu [nl] is located on the grounds of a former abbey.
• Bornem is brewed in Oost-Vlaanderen by Brouwerij Van Steenberge
• Ename is brewed in Oost-Vlaanderen by Brouwerij Roman [nl].
• Floreffe
  is brewed to fund a school housed in a former monastery.
• Norbertine
  abbey.
• Keizersberg is brewed in Oost-Vlaanderen by Brouwerij Van Steenberge.
• Inbev
  corporation, is brewed under licence from an extant brewery. It is thought to be the first such arrangement. Leffe has global distribution.
• Maredsous, the Abbey brand of Duvel Moortgat, Belgium's second largest brewer, licensed from Maredsous Abbey
  .
• Postel is brewed in Opwijk by Brouwerij De Smedt [nl].
• Ramée is brewed in Purnode by Brasserie du Bocq.
• St. Feuillien
  is a small independent brewery.
• Steenbrugge is brewed in Brugge by Brouwerij De Gouden Boom [nl].
• Tongerlo is brewed in Boortmeerbeek by Brouwerij Haacht [nl].

Other non-certified Abbey beers include:-

• Abbaye des Rocs, made by a farmers' co-operative and named after a local ruined abbey.^[25]
• Corsendonk, abbey beer brewed by a brewery in the name of the Corsendonk priory (monastery) in Oud-Turnhout
• Kasteelbier, monastic style beers brewed in a castle.
• St Sixtus at Westvleteren
  , but continues on an independent basis, in parallel with production at the monastery itself. Their range is considered a close match in recipe and style to the St Sixtus beers, which can be hard to obtain outside the area.
• Pauwel Kwak
  . Bosteels, and Tripel Karmeliet, are now part of AB InBev after a not-so-popular take-over in 2016.
• Averbode.
• Braxatorium Parcensis.
• Abdij van 't Park, an Aldi house brand abbey beer, made by Brouwerij Haacht Brasserie.^[26] Named after the abbey in Heverlee, Leuven.
• Florival, a Delhaize house brand abbey beer, made by Brouwerij Affligem. Named after the abandoned abbey of Florival, in the rural municipal of Grez-Doiceau.

Pils or pale lager

This style makes up the bulk of beer production and consumption in Belgium. Belgian

The Pilsnerbeer is which is popularly called "pintje" (in Flemish, from English "pint" but in volume only 1/2 pint) or "choppe" (in French) in Belgium, was the basis of the "fluitjesbier" distributed during the German occupation in WWII and under rationing. This "fluitjesbier" was watered down to about 0.8° (compared to fruitjuice which can have up to 1.5° due to natural fermentation).[30]

Bock

Bock is a strong lager of German origin. Some Belgian brewers have produced bock-style beers what makes it a style applicable to Belgium.^{[citation needed]}

White or wheat beer

This type of beer, commonly called witbier in Dutch, bière blanche in French and wheat beer in English, originated in the Flemish part of Belgium in the Middle Ages. Traditionally, it is made with a mixture of wheat and barley. Before hops became widely available in Europe, beers were flavoured with a mixture of herbs called gruit. In the later years of the Middle Ages, hops were added to the gruit. That mixture continues today in most Belgian white beers.

The production of this type of beer in Belgium had nearly ended by the late 1950s. In the town of Hoegaarden, the last witbier brewery, Tomsin, closed its doors in 1955. However, ten years later, a young farmer by the name of Pierre Celis in the same village decided to try reviving the beer. In 1966, Celis began brewing a wit beer in his farm house. Ultimately, his beer took the name of the village and became very successful and famous.

Some notable current examples are Celis White, Blanche de Namur and Watou's Wit. Their alcohol strength is about 5–6 percent ABV, and these beers can be quite refreshing, especially during the warm summer months. The herb mixture traditionally includes coriander and bitter orange peel,^[31] among other herbs. White beers also have a moderate light grain sweetness from the wheat used. In recent times, brewers have been making fruit flavoured wheat beers.

Blonde or golden ale

These are a light variation on

A few Belgian beers are pale and assertively hopped. De Ranke [nl]'s XX Bitter [nl] has a British-style name. Arabier from De Dolle Brouwers.Brouwerij Van Eecke [nl]'s Poperings Hommelbier [nl], another example, hails from Belgium's hop-growing district.

Lambic beers (including gueuze and fruit lambics)

Lambic is a

• The first of these, Lambic, is the unblended basic brew (young) or the refermented basic brew (old). Lambic is a draught beer which is rarely bottled, and thus only available in its area of production and a few cafes in and around Brussels.
• The youngest of the Lambic brews, Faro, which is lambic just after the first fermentation is sometimes served with sugar or caramel added to make it palatable for consumption.
• Gueuze blends old and young brews to stimulate a final fermentation, sometimes from three consecutive years (cfr sherry-method). Gueuze is the finished product, the beer that is commercialised. Top quality Geuze is bottled in large bottles (75cl) with a champagne-like cork, that require delicate handling, and controlled environmental conditions much like wine.
• Fruit beers are made by adding fruit or fruit concentrate to Lambic or a mixture of Lambic brews before the final refermenting stage. The most common type is Kriek, made with sour cherries.

Amber ales

These are beers similar to the traditional

Walloon amber or ambrée ale, such a Gauloise Ambrée [nl], is considered to be somewhat distinct by some beer writers, and to be influenced by the French version of the ambrée style.^[38]

Tripel

Tripel is a term used originally by brewers in the

Dubbel (double) has a characteristic brown colour. It is one of the classic Abbey/Trappist types, having been developed in the 19th century at the Trappist monastery in Westmalle. Today, some commercial brewers using abbey names call their strong brown beers "Dubbel". Typically, a dubbel is between 6 and 8% abv. In addition to the dubbels made by most Trappist breweries, examples include

Typified by Rodenbach, the eponymous brand that started this type over a century ago, this beer's distinguishing features from a technical viewpoint are a specially roasted malt, fermentation by a mixture of several 'ordinary' top-fermenting yeasts and a lactobacillus culture (the same type of bacteria yoghurt is made with) and maturation in oak. The result is a mildly strong 'drinking' beer with a deep reddish-brown colour and a distinctly acidic, sour yet fruity and mouthy taste. This style is closely related to Oud bruin.

Oud bruin, or Flemish sour brown ale

This style, aged in wooden casks, is a cousin to the sour "Flemish Red" style. Examples include Rodenbach, Goudenband and Petrus.

Brown ale

Regular bruin or brune beers such as Grottenbier [nl] are darker than amber ales, less sour than Flemish brown ale, and less strong than dubbel.

Scotch ales

These sweet, heavy-bodied brown ales represent a style which originated in the British Isles. The Caledonian theme is usually heavily emphasized with tartan and thistles appearing on labels. Examples include Gordon's, Scotch de Silly and La Chouffe Mc Chouffe.

Stout

Belgian stouts subdivide into sweeter and drier, and stronger and weaker versions. Examples include Callewaerts and Ellezelloise Hercule. The sweeter versions resemble the almost-defunct British style "

In Belgium "Grand Cru" is more often used than "Quadrupel", these beers are a mostly a blend of brews, which is often refermented as a blend.

Saison

Saison (French for "season") is the name originally given to refreshing, low-alcohol beers brewed seasonally in

A related style known as a grisette was brewed with a lower ABV and with wheat added.

Winter or Christmas beers

Many breweries produce special beers during December. Most contain more alcohol than the brewery's other types of beer and may also contain spicing. An annual beer festival in Essen near Antwerp focuses on this type of beer with over 190 beers available for tasting in 2014.^[48]

Fruit beers (non-Lambic)

Some brewers that are not Lambic-brewers make fruit beers in a similar process as the Fruit Lambic beers.

All brewers of this style make fruit lambic. Many brewers of top fermentation beers such as Belgian golden ales, ambers and Flemish old brown beers, that produce beers that usually go through a multiple stage fermentation process, are catching on to the trend to make fruit beers. The process starts after the first fermentation of the wort, when sometimes sugar is added to referment the beer on wooden casks. To make fruit beer the fruit, juice or syrup is added (instead of sugar) to the first brew and refermented, these may be termed fruit lambics or fruit beers, depending on the type of first brew.^[49]

Beer that has fruit syrup or fruit lemonade added after (the final stage of) fermentation, in other words as a flavouring, are termed "Radlers" ("Shandy" in the UK) definitely not fruit beer.

Strong ale

Beers above 7%, such as tripels or strong dubbels, are referred to in some sources as Belgian strong ale,^[50] although this is not a name used by Belgian brewers.^[51]

Table beer

These include[54]

• Arge: A sour beer from Antwerp
• Faro: A beer that was drunk sweetened. Not necessarily the same as the modern Faro.
• Grisette ("little gray"): A lower-alcohol Saison drunk originally by miners in Hainaut.^[55]
• Happe: A predecessor of wheat beer, made with wheat and oats.
• Hoppe: An early hopped beer, from the mid-1500s when gruit was widely used.^[56]
• Kuyte: also called Cuyte, a strong beer originating in 16th century France, as Quente, before becoming established in Belgium. Popular with the upper classes.^[57]
• Pecce: A cheap beer.^[58]
• Roedbier: Literally, red beer. It is not clear if this was a single style.
• Uitzet: A sour beer.
• Walgbaert or Waegebaert:^[59] Similar to Happe.
• Zwaartbier: Literally, black beer. It is not clear whether this was a single style.

Glassware

Belgian "special" beers (stronger or bottled beers) are often served in elaborate branded beer glassware. Unless the bar is out of the specific glass that goes with that beer it is more often than not served in its own glass. Most bartenders or waitresses will apologize if the beer comes in a different glass.

One of the more common types is the tulip glass. A tulip glass not only helps trap the aroma, but also aids in maintaining large heads, creating a visual and olfactory sensation. The body is bulbous, but the top flares out to form a lip which helps head retention.

A vessel similar to a

In addition to the profusion of glasses provided by brewers, some Belgian beer cafés serve beer in their own "house" glassware. An example is La Lunette in Brussels.^[60]

• 
  lambic beer

  in a flute glass
• 
  Orval beer

  in its "chalice" glass
• 
  Rochefort beer

  in its "goblet" glass
• 
  Duvel

  's tulip glass
• 
  Kwak

  beer with its unusual glass and stand
• 
  Hoegaarden Brewery wheat beer in its characteristic hexagonal glass
• 
  Gilladeken [nl], a Spéciale belge [nl] with bottle and glass

Distribution

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The majority of Belgian beer brands are sold in bottles.^[

]

These days, Belgian beers are sold in brown- (or sometimes dark green-) tinted glass bottles (to avoid negative effects of light on the beverage) and sealed with a

champagne and are limited in quantity. In Belgian cafés, when someone orders a demi (English: "half"), he receives a 50 cl (half litre) glass (with beer from the tap, or from 2 bottles of 25 cl).^{[citation needed}

]

Virtually every Belgian beer has a branded glass imprinted with a logo or name.

Belgium contains thousands of cafés that offer a wide selection of beers, ranging from perhaps 10 (including bottles) in a neighborhood café, to over 1000 in a specialist beer café. Among the most famous are "Beer Circus," "Chez Moeder Lambic," and "Delirium Café" in Brussels; "Billie's Bier Kafétaria", "de Kulminator" and "Oud Arsenaal" in Antwerp, "Barnabeer" in Namur, "De Garre" and "'t Brugs Beertje" in Bruges, "Het Botteltje" in Ostend, "Het Hemelrijk" in Hasselt, "Het Waterhuis aan de Bierkant", "De Dulle Griet" and "Trappistenhuis" in Ghent, "De Blauwe Kater" in Leuven, the Vaudrées in Liège and the "Stillen Genieter" in Mechelen. Although many major brands of beer are available at most supermarkets, off-licences located throughout the country generally offer a far wider selection, albeit at somewhat higher prices.

International distribution

Belgium exports almost 80% of its beer.

Maredsous, Mont Saint-Aubert, Delirium, Palm, Rodenbach and St. Feuillien.^[63]

Beer festivals

Belgium has a number of beer festivals including:

• The BAB-bierfestival, held every year in February in Bruges^[64]
• Zythos Beer Festival or ZBF. The festival held every spring in
  Sint Niklaas and Antwerp
  ) organized by the consumer group Zythos.
• The Belgian Beer Weekend held in Grand-Place, Brussels, organized by the Brewer's association.
• Karakterbieren Festival in Poperinge, Belgium's hop-growing capital.
• The Beer Passion weekend held each July in Antwerp, organized by Beer Passion magazine,
• The Modeste Bier Festival held the 1st Weekend of Oct in Antwerp, Run by Antwerps Bier College.
• The Christmas beer festival Essen
• Alvinne Craft Beer Festival, at
  Picobrouwerij Alvinne, Zwevegem
  (Moen)
• "La Géroublonnade", beer and gourmet event in a village in
  Gérouville [fr
  ], region of southern Belgium, during second Sunday of July.
• The Weekend of Belgian Beers, held in Hasselt in November, organized by the Limburgse Biervrienden^[65]
• The Weekend of Special Beer in Sohier in February^[66]
• Since 2017 Billie's Bier Kafétaria and Hop is Hop organises Billie's Craft Beer Fest. A unique formula for Belgium (all in formula) with 50 of the very best (Inter)national craft breweries. Annually half of November

Beer cuisine

A number of traditional

Belgian Beer Cafe

, serving typical Belgian dishes combined with Belgian Beer.

The varied nature of Belgian beers makes it possible to match them against each course of a meal, for instance:

• Wheat beer with seafood or fish.
• Blond beers or tripel with chicken or white meat
• Dubbel or other dark beers with dark meat
• Fruit lambics with dessert

Appreciation and organizations

Beer Passion is a magazine, which also organizes a beer festival.^[67] "Zythos" is the name of the main consumer's organization, successor to the earlier OBP (Objectieve Bierproevers).^[68] The Belgian Brewers' Association^[69] represents breweries. It organizes beer festivals and an open breweries day. The Knighthood of the Mashstaff honours individuals who have made an outstanding contribution to brewing, and pays tribute to Gambrinus and Saint Arnold.^[70]

Beer writers who have written extensively on Belgian beer include Belgians

Michael Jackson

and Tim Webb.

On 1 December 2016, in the eleventh session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage held in the United Nations Economic Commission for Africa Conference Centre, Addis Ababa, as an appreciation towards the beer culture in Belgium, it was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity.

Belgian beer brands

See also: Category:Belgian beer brands

The following list contains beers that are brewed in Belgium. Not to be confused with "Belgian style" beers that are produced in other countries, and may or may not resemble a style that is specific to Belgium.

Beer name	Beer style	colour	ABV	Brewery
Chimay Gold: "Doree"	trappist pale ale	gold	4.8%	Chimay Brewery (official trappist)
Chimay Blue: "Grande Reserve"	dark ale	dark	9.0%
Chimay Red: "Premiere"	trappist dubbel	dark	7.0%
Chimay White: "Cinq Cents Tripel"	trappist tripel	dark	8.0%
Ciney Blonde	strong pale ale	gold	7.0%	Alken-Maes (part of Heineken and Carlsberg)
Ciney Brune	strong dark ale	dark	7.0%
Grimbergen	abbey beer		6.7%
Cuvée des Trolls	strong pale ale	gold	7.0%	Dubuisson Brewery
Delirium de Noel (Christmas beer)	strong amber ale	amber	10.0%	Huyghe Brewery
Delirium Nocturnum	strong dark ale	dark	8.5%
Delirium Tremens	Strong Blonde Ale	gold	8.5%
DeuS Brut des Flandres	champagne beer	gold	11.5%	Bosteels Brewery (part of InBev)
Pauwel Kwak	strong pale ale	amber	8.4%
Tripel Karmeliet	abbey beer tripel	gold	8.4%
Duchesse de Bourgogne	oud bruin		6.2%	Verhaeghe Brewery
Duvel	strong golden ale	gold	8.5%	Duvel Moortgat
Duvel Single Fermented	strong golden ale	gold	6.8%
Maredsous Blonde	abbey beer	gold	6.0%
Maredsous Brune	abbey beer dubbel	dark	8.0%
Maredsous Tripel	abbey beer tripel	gold	10.0%
Framboise Boon	framboise (raspberry lambic)		5.0%	Boon Brewery
Kriek Boon	kriek (cherry lambic )	red	4.0%
Gulden Draak	strong dark ale	dark	10.5%	Brouwerij Van Steenberge
Hoegaarden	wheat beer	gold	4.9%	Hoegaarden Brewery
Jupiler	pale lager	gold	5.2%	Brewery Piedbœuf (part of InBev)
Leffe Blonde	abbey beer	blond	6.6%	Interbrew (part of InBev)
Leffe Bruin	abbey beer	dark	6.5%
Stella Artois	pale lager	gold	5.2%
Lindemans Framboise	framboise (raspberry lambic)	red	2.5%	Lindemans Brewery
Lindemans Kriek	kriek (cherry lambic )	red	4.0%
Lindemans Pêcheresse	peach lambic	gold	2.5%
Mouten Kop	IPA	amber	6.0%	Brewery De Graal
Rodenbach Original	sour, non-labic fruit beer	red brown	5.2%	Palm Breweries
Rodenbach Grand Cru	sour, non-labic fruit beer	red brown	6.2%
Rodenbach Vintage	sour, non-labic fruit beer	red Brown	7.0%
Rodenbach Caractère Rouge	sour, non-labic fruit beer	Red brown	7.0%
St. Bernardus Abt 12	abbey beer quadrupel	brown	10.0%	St. Bernardus Brewery
St. Bernardus Prior 8	abbey beer dubbel	brown	8.0%
St. Bernardus Tripel	abbey beer tripel	gold	8.0%
Trappistes Rochefort 6	trappist dubbel		7.5%	Rochefort Abbey (official trappist)
Trappistes Rochefort 8	trappist tripel		9.2%
Trappistes Rochefort 10	trappist quadrupel		11.3%

See also

• Beer and breweries by region
• High Council for Artisanal Lambic Beers
• Méthode Champenoise

References

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Bibliography

• Good Beer Guide to Belgium, Tim Webb, CAMRA Books,
  ISBN 1-85249-210-4
• Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition, Phil Marowski, Brewers Publications (2004),
  ISBN 0-937381-84-5
• Great Beers of Belgium,
  ISBN 90-5373-012-5
• Lambicland: Lambikland, Tim Webb, Chris Pollard, Joris Pattyn, Cogan and Mater Ltd,
  ISBN 0-9547789-0-1
• Alle Belgische Bieren, Ed. Hilde Deweer, Stichting Kunstboek Oostkamp, 2015
  ISBN 978-90-5856-526-6

External links

Wikimedia Commons has media related to Beers of Belgium.

• All About Belgian Beer in English Language
• Belgium's Great Beers
• Belgian Beer Map – Distribution of Belgian breweries by provinces Archived 1 August 2016 at the Wayback Machine
• All About Belgian Beer and Beer Tourism in Belgium Archived 4 May 2013 at the Wayback Machine (in English) from BeerTourism.com
• Brewers in Belgium at
  Curlie